SHRIMP AND ASPARAGUS SKILLET

Traditional

SHRIMP AND ASPARAGUS SKILLET

A classic combination of flavors is lemon and garlic. It adds rich savory aromas plus a welcomed, bright and citrusy tartness to any ingredient.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Servings 4

Ingredients
  

  • ▢ 1 pound shrimp peeled and deveined 16/20 count size
  • ▢ ½ teaspoon kosher salt
  • ▢ ¼ teaspoon black pepper
  • ▢ 3 tablespoons extra virgin olive oil divided
  • ▢ 1 tablespoon lemon juice
  • ▢ ½ teaspoon lemon zest
  • ▢ 1 tablespoon minced garlic
  • ▢ ¼ cup chopped shallots ¼ -inch dice
  • ▢ 1 pound asparagus spears 3 cups cut spears
  • ▢ 1 cup baby tomatoes cut in half
  • ▢ Lemon wedges for serving

Instructions
 

  • In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
  • Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
  • Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
  • Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
  • Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
  • Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
  • Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
  • Add the tomatoes and saute for 1 minute.
  • Add the shrimp back to the pan, cook until warmed through, 1 minute.
  • Season shrimp and asparagus skillet with salt and pepper.
  • Serve immediately with lemon wedges.
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